Mama's Meatballs and Spaghetti

Rocco DiSpirito puts his signature touch on an old favorite.

Dec. 5, 2008— -- Celebrity chef Rocco DiSpirito unveils some recipes that will add zest to your next home-cooked meal. Enjoy a starter of stuffed artichokes, or a tasty take on an old favorite -- spaghetti and meatballs. These recipes are perfect for an Italian feast, so go ahead, DO try this at home.

Click here to view Rocco's Stuffed Artichoke recipe.Click here to see a recipe for Zuppadi Di Pesce.Click here for more meal ideas from the "GMA" recipe archive.

Mama's Meatballs and Spaghetti

3 cloves garlic, crushed

½ yellow onion, peeled and finely chopped

3 tablespoons Bertolli® extra-virgin olive oil

Crushed red pepper

2 28–ounce cans tomato puree

1 28-ounce can crushed tomatoes

1 tablespoon tomato paste

1 cup chicken broth

1 teaspoon sugar

Salt

1/3 cup chicken broth

¼ cup yellow onion

1 clove garlic, peeled

½ cup torn flat-leaf parsley

½ pound ground beef

½ pound ground pork

½ pound ground veal

1/3 cup plain dry bread crumbs

2 eggs, lightly beaten

¼ cup freshly grated Parmigiano-Reggiano cheese, plus more for serving

1 teaspoon crushed red pepper

1 teaspoon salt

Bertolli® extra-virgin olive oil

6 cups Mama's Marinara or your favorite marinara

1 pound dried spaghetti

Method

1. In a large saucepan cook the garlic and onion in olive oil over medium-low heat until garlic is tender and onions are translucent but not brown, about 10 minutes.

2. Add tomato products. Pour chicken broth into one of the 28-ounce cans. Fill the rest of the way with water. Add to pan, along with sugar. Stir and bring to a simmer. Season with salt to taste; cover and simmer for 1 hour.

3. Meanwhile, make the meatballs: In a food processor puree chicken broth, onion, garlic and parsley.

4. In a large bowl combine broth mixture, meat, bread crumbs, eggs, cheese, crushed red pepper and salt. Using your hands gently combine; don't over mix.

5. Rub a little olive oil on your hands; form mixture into balls that are slightly larger than golf balls.

6. Pour about ½ inch olive oil into a large sauté pan. Heat over medium-high. When oil is hot, brown meatballs in batches.

7. As meatballs finish browning, lift them gently with a slotted spoon and add to marinara; cover and simmer for about 1 hour.

8. Cook spaghetti according to package directions. Serve meatballs marinara over spaghetti, topped with additional Parmigiano-Reggiano, if desired.

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